1 Bowl Chocolate Tahini Cookies. Amazing Texture and flavor in these Easy Cookies. 8 Ingredients. 20 Mins. Vegan Oilfree Glutenfree Grainfree Nutfree Recipe Jump to Recipe
These Tahini cookies will blow your mind. Crumbly, chocolately, shortbread like chocolate cookies.
Tahini is sesame seed paste which has a pleasing light bitter flavor profile. When baked, it adds amazing cookie like texture. These cookies which are mostly just tahini, have this melt in your mouth texture and unique flavor profile. The flavor can be intriguing and you need to try it!.
These Cookies need 1 Bowl, 8 Ingredients, No nuts, No gluten or grains or oil and are Melt in your mouth chocolatey and surprising. Everyone who tried these commented about not knowing what that flavor was but could not stop eating them! Let me know if you can stop:)
More Cookies to bake this holiday season
- Cinnamon Roll Cookies.
- PB Chickpea Cookie Pie- Can be nut-free. GF
- Lemon Chia Cookies. GF option
- Cardamom Snikerdoodles. GF option
- Peanut butter Pecan Cookies
- Paleo Chocolate Chip Cookies. GF
- Almond Butter Oatmeal Cookies. GF oil-free
- Ginger Tahini Cookies GF option
What to expect from these double chocolate tahini cookies? These are not your regular chocolate cookies. I know this because hubbs came home, saw them, picked one up to take a big bite, then you should have seen his face. Then he looked at the cookie as if to ask what the heck is going on. But the texture was too good, so he took another bite, then another and then he was like what are these! I love the damn texture, so melt in the mouth! And the bitter flavor is growing on me. Soon the batch was all gone before I could even explain.
These are like peanut butter cookies which are just peanut butter and sweetener. If you dislike peanut butter, you might not like pb cookies. Similarly, you might find the mellow tahini flavor intrusive here. Its a balanced tahini chocolate flavor. You can use tahini + nut butter for less tahini profile. The added coconut and a sprinkle of salt on top (thank you Lucy!) helps reduce the flavor too.
Chocolate Tahini Cookies Grainfree Oilfree Nutfree
Ingredients
- 1/2 cup (120 g) tahini stirred
- 1/3 cup (53.33 g) coconut sugar or other fine sugar of choice
- 1/2 tsp (0.5 tsp) vanilla extract
- 2 tbsp non dairy milk room temperature
- 3 tbsp cocoa powder
- 1/2 tsp (0.5 tsp) baking powder
- 1/4 tsp (0.25 tsp) salt
- 1.5 tbsp coconut flour (see notes for subs)
- 1 tbsp tapioca starch or other starch
- 1/4 cup (45 g) mini chocolate chips
Instructions
- Preheat the oven to 350 deg F (180 C). Line a baking sheet with parchment. Mix the tahini, sugar, vanilla, non-dairy milk until well combined. Do not over mix as the tahini will seize into a stiff mixture.
- Add the rest of the ingredients and mix gently. (You can also add in 1/4 cup shredded coconut at this point). Add in the chocolate chips and fold in.
- Shape into flattened cookies on a parchment lined baking sheet. Press a few chocolate chips on the top if needed. (You can also sprinkle some maldon salt on top and press in. Salt helps reduce the bitter profile).
- Bake at 350 degrees F for 10 mins** Cool for 2 mins then remove from the baking sheet and allow to cool down completely before serving.
Jerry Garcia says
December 7, 2018 at 7:48 pmIs the coconut flour amount correct? It seems like there needs to be more dry ingredients?
Richa says
December 7, 2018 at 10:32 pmits correct. Its like a peanut butter cookie where nut butter would be the main ingredient. Tahini is more flowy, so it needs a bit of flour so the cookies can be shaped.
Doreen says
December 8, 2018 at 9:43 amAny subs for the coconut flour? More tapioca, whole wheat pastry flour?
Richa says
December 8, 2018 at 11:28 amwheat or rice flour
Dee says
December 15, 2018 at 11:07 amDo you still need the tapioca if you use wheat flour instead of coconut flour?
Richa says
December 15, 2018 at 11:25 amno you dont need it. Add another tbsp flour if needed
Dee says
December 15, 2018 at 12:02 pmK. Thanks!
Jennifer says
December 9, 2018 at 1:08 pmI made these yesterday, and they turned out well. I do love tahini, but the tahini flavor was a little too strong for me. I used raw tahini from the bulk section. Is there a kind or brand you would recommend? Do you think the recipe would work if I substitute half almond or other nut butter? Thanks! Love your blog and cookbooks!
Richa says
December 9, 2018 at 8:03 pmthese are like nut butter cookies. where they are basically nut butter and sweetener. So there willbe a tahini flavor profile. But it mellows after the first 2-3 bites to a more pleasing base with more chocolate notes. You have to eat more to like them more, if that makes sense 🙂
You can add half nutbutter and also ad some flour to reduce the overall flavor.
Dimitra Georgouses says
December 11, 2018 at 9:17 amI made these with swerve brown sugar and carob powder instead of chocolate powder. Unbelievable.
Richa says
December 11, 2018 at 10:42 amawesome!
Lucy says
December 11, 2018 at 1:51 pmThese are great! I like them with the optional shredded coconut.
For the people who find the tahini a little much, consider sprinkling a little flakey sea salt like Malcom or or fleur du sel on the cookies when they are still warm out of the oven. I think Claire Ptak wrote in her Violet Bakery cookbook that reaching for an extra pinch or two of salt (instead of more sweetener) makes bitter flavours less pronounced and more pleasing. It’s a trick I use often and it works!
(But I also agree with the tip to just eat more of the cookies! 😆)
Lucy says
December 11, 2018 at 1:52 pmSorry, that should be Maldon, not Malcom.
Richa says
December 11, 2018 at 3:13 pmooh good idea with the salt. and yes definitely eat more cookies 🙂
Kathleen Troiano says
December 11, 2018 at 3:02 pmI had some Soom brand chocolate tahini leftover so I used that plus regular tahini and other slight modifications and these were some of the best “limited edition” cookies I’ve made. Thank you for all your wonderful recipes💗
Richa says
December 11, 2018 at 3:04 pmyay!
Ulli says
December 13, 2018 at 5:11 amLovely, thank you ☺
Carolina says
December 14, 2018 at 11:32 amThese look amazing wow!
Richa says
December 14, 2018 at 12:13 pmthanks!
Bethany says
December 15, 2018 at 2:56 pmI just made these & I can’t stop eating them! Delicious and easy to make!
Richa says
December 15, 2018 at 9:06 pmawesome!
Lynne says
December 17, 2018 at 2:53 pmHi, Richa! My girls switched to a school with a no nut policy, so thank you for posting these. I like to make healthy (with decent protein) cookies, to stick in their lunch boxes, so I have been perplexed with how to do this without nuts, especially since they don’t like sunflower butter. You gave me a delicious answer to my problem with this recipe! At pick up today, my girls told me today, “Those were yummy! Can we have another when we get home?”
Thank you!
Richa says
December 17, 2018 at 3:31 pmyay! so glad they liked them!
Nina says
January 9, 2019 at 6:23 pmLove these so much! Just curious what other starches can replace the tapioca starch. Would arrow root work? Thanks!
Richa says
January 9, 2019 at 6:46 pmyes
cam says
February 2, 2019 at 1:10 pmI just made these & so yummy!(: I have become obsessed with tahini..it goes with anything. I love trader joes brand.
I didnt have chocolate chips so didnt use but I topped with some with shredded coconut, some sesame seeds, and some sea salt, and some with cacao nibs! I like crunchy cookies so cooked longer and thinner, these rolled out nicely and cut into hearts. thank you Richa!!!! lots of love
Richa says
February 2, 2019 at 4:05 pmgreat idea!
Steph says
February 10, 2019 at 7:17 amAmazing cookies, next time I definitely need to double the recipe, one dozen is not enough!
Richa says
February 10, 2019 at 10:56 amyay
KB says
February 10, 2019 at 3:10 pmLove these! The salt on top is a perfect finish!
Richa says
February 10, 2019 at 3:49 pmdefinitely
Meredith says
February 26, 2019 at 10:46 amJust made these, super tasty and quick to make. I love tahini and chocolate together!
I used rice flour instead of coconut and it worked great :–)
Richa says
February 26, 2019 at 10:58 amawesome!
Pl says
April 8, 2019 at 7:40 amLoved these cookies, they are so tasty and guilt free! I used spelt flour and added chopped roasted hazelnuts instead of chocolate chips and they are amazing!
Richa says
April 8, 2019 at 10:46 amawesome!
Carmen says
March 3, 2019 at 10:55 pmThis are so delicious
I just made these & I can’t stop eating them! They are so yummy and easy to make
Thank you so much for share your recipe 💕💕💕
Jacky says
April 15, 2019 at 6:57 pmDevine! the cookies are so rich and have the most perfect texture. I can’t wait to feed these to everyone!!!
Richa says
April 15, 2019 at 7:05 pmthanks!
Rk says
July 12, 2019 at 4:52 amWhat brand of cocoa powder do you use?
Richa says
July 12, 2019 at 11:23 amwhole foods brand
Rk says
July 12, 2019 at 12:12 pmThank you. That seems to Dutch processed right?
Is it interchangeable with natural cocoa?
Richa says
July 12, 2019 at 5:35 pmYes that one is processed with alkali. You can use either in the cookies depending on your flavor preference.
Brittany Brown says
August 26, 2019 at 5:40 pmThe best grain free vegan cookie recipes I’ve ever made! These are SO good. I tried to have just one and it did not work at all. This will be my new go to recipe for sure.
Richa says
August 26, 2019 at 6:57 pmyay!
Valérie says
November 9, 2019 at 1:25 amThese look very addictive!!
Do you think I can substitute the sugar with maple syrup? If so how much should I use?
First time I comment but I just love your creative recipes 🙂
Richa says
November 9, 2019 at 9:22 pmmaple will add a lot morre moisturee. Add a bit more coconut flour
Valérie says
November 10, 2019 at 8:25 amThanks, I will try this way!
DiegoGal says
November 12, 2019 at 8:45 pmMade these tonight after I saw them on your IG post. They are SO dangerously good. My husband and I almost ate the entire batch in one sitting!
Richa says
November 12, 2019 at 9:46 pmright! awesome!
Julia says
November 25, 2019 at 12:37 pmThese are amazing (probably the best cookies I’ve ever had)! I’ve made the original ones (with less sugar) and some with peanut butter and without cocao for a party. Just tested some with hemp protein powder and they turned out great as well. The only downside is that I just can’t stop eating them!
Helen says
November 25, 2019 at 3:01 pmThese are delicious! I had a craving for cookies so I made them even though I didn’t have all the ingredients… I used brown rice flour and arrowroot rather than coconut flour and tapioca. I didn’t have any chocolate chips but they’re perfect even without. The coconut was a lovely addition too. Thank you for sharing this recipe.
Marina Midori says
November 30, 2019 at 6:22 amI can’t describe this cookies’ taste but it is soooo good!!!
I used coconut milk and a little bit of peanut butter too. My tahini was kinda heavy/dense (I bought where I live, in Brazil. Idk how it is in other countries) so I had to add some coconut oil and I used half the amount of flour/starch that is in the recipe. I didn’t put chocolate chips but tasted awesome anyways.
Thanks for the recipe, Richa!
Pam says
December 28, 2019 at 10:33 pmI made these with coconut sugar & wholewheat flour and they were delicious!! A unique flavour from the standard chocolate cookie taste, but definitely moreish!
Richa says
December 28, 2019 at 10:40 pmawesome!
Rachel says
January 21, 2020 at 4:57 pmYummmm just made this. I used all purpose flour instead. I added coconut flakes and dates (in place of chocolate chips). They smelled delicious while baking and they tasted so good. Will def make again and again
Maria says
February 15, 2020 at 12:56 amSo quick and easy to make. And full of flavor.
Anni says
April 22, 2020 at 12:51 pmHi Richa
I just made these. My mouth was bored this afternoon and my laptop was open on your website as I had made your kidney bean peanut butter meal for lunch. (Another plate of yumminess!)
I only made these because I saw the time investment was not low and I had the ingredients on hand.
In reading through the comments, I saw one of your readers used carob, and as it’s an ingredient in my pantry which I have neglected, I decided to try that instead of the cacao. I used up half the dough, then added in dehydrated coconut to the remaining dough.
They came out perfect! Whilst I love baking your cookies, I don’t eat too many of them – I’m more of a savoury girl. I had two of these. In quick succession. That should tell you how much I liked the end product!
PS I had to add in more almond milk to get the dough to come together.
Thank you Richa. Another winner!
PPS I have both your books and have made so many recipes from them both but this lockdown has given me more time and also forced me to get creative and make good use of the ingredients I have in the pantry. I have so many Indian spices in my pantry, I could run a small restaurant from home 🙂
Last note: I had tapioca flour and decided to opt for maizena instead as you said “starch” and not “flour” in the recipe. Was that the right decision, or would tapioca flour do as well?
Keren says
May 15, 2020 at 5:09 amThese are superb. I used a bit less if the sugar and my flour was chickpea flour. No tahini or chickpea flour in there, just incredible chocolate richness, texture and bliss. Brava, Richa.
Halie says
July 12, 2020 at 10:54 pmI was not able to form this mix into cookies, it was too wet and sticky. I tried adding 2 more tablespoons of coconut flour, and 2 tablespoons of gluten free flour, and 1 tablespoon of ground flaxseed, but still wasn’t a cookie consistency. I cook it as a brownie in a greased and lined tin for 25 minutes. Awesome. Delicious. Will make again.
Vegan Richa Support says
July 14, 2020 at 10:46 amThat’s great that you adapted them into brownies. Thank you so much !